I know I said I’d be posting the rest of my Thanksgiving recipes this week, and I will, but I’m moving this one to the head of the line.

I made this for Thanksgiving with Andy’s family on Friday and it was crazy good. That’s all there really is to say.

Vegan Upside Down Apple Pie
Recipe inspired by Southern Living & Vegan Pie in the Sky

Crust Ingredients

2 1/2 cups all-purpose flour
1/2 tsp salt
3 tbs sugar
8 tbs cold Earth Balance
8 tbs cold nonhydrogenated shortening
6 tbs ice water
1 tbs apple cider vinegar

Filling/Topping Ingredients

1 cup chopped pecans
1/2 cup firmly packed light brown sugar
1/3 cup Earth Balance, melted
4 medium Granny Smith apples, peeled and cut into 1-inch chunks
2 large Honeycrisp apples, peeled and cut into 1-inch chunks
1/4 cup granulated sugar
2 tbs all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg

Crust directions

• In a large mixing bowl, sift together flour and salt. Mix in the sugar
• Add half the butter and shortening by about 1/2 tbs cutting into the flour with your fingers or a pastry cutter until the flour appears pebbly
• Add the remaining butter and shortening, cut into the flour
• In a cup, mix together 4 tbs of the ice water with the vinegar
• Drizzle the water and vinegar mixture into the flour by the tbs, gently mixing it after each addition
• Knead the dough a few times, adding more water until it holds together (you may need only the 4 tbs, but add up to 2 more tbs if needed)
• Divide the dough in half, roll each into a ball and press them into disks and wrap each in plastic wrap
• Refrigerate until ready for use

Filling/Topping Directions

• Preheat oven to 375°F
• Roll out one half of the dough
• Stir together first 3 ingredients and spread onto bottom of a 9 in. pie plate. Place rolled out crust over pecan mixture in pie plate, allowing excess crust to hang over the sides
• Roll out remaining half of the dough
• Stir together apples and next 5 ingredients. Spoon mixture into crust, packing tightly and mounding in center
• Place remaining crust over filling and press both crusts together, fold edges under and crimp
• Place pie on an aluminum foil-lined jelly roll pan, cut 4-5 slits in top of pie for steam to escape and bake on lower oven rack 1 hour to 1 hour and 5 minutes or until juices are thick and bubbly and crust is golden brown
• Shield pie with aluminum foil after 50 minutes, if necessary, to prevent excessive browning
• Cool on wire rack 10 min. Place serving plate over the top of the pie and invert onto serving plate
• Let cool completely before serving

Yield: Serves 8